Stuffed Pig Stomach (Hog Maw)
Serves 6 to 8
Stuffed pig stomach might sound like an oddity, but it is so good. When I lived in Pennsylvania, it was always my birthday dinner of choice. The stomachs could be purchased at the local farmers' market and some butcher shops. Where I live now, I was able to get pig stomachs at one butcher shop. However, they were completely different than what we got in Pennsylvania. They were salted, not well trimmed and could not be used in this recipe. One time my brother shipped some from PA, but the shipment was delayed and some of the stomachs spoiled. He tried to find a butcher who would ship them directly, but they would not take the chance. So, it has been years since I have had my favorite birthday dinner, but I will never forget how delicious this recipe is. If you can get the stomachs, but are skeptical, please do not be. The stomach you use is the lining and, if cleaned well, contains no fat. It is just muscle and a thin layer of meat. It is something like a sausage casing with some meat on it. The meat is so tasty and the meaty parts are chewy (I love chewy). The good news is that people who refuse to eat the stomach still enjoy the stuffing, which is just sausage, potatoes and onions. Hey...that leaves more of the stomach for those of us who like it. I would not complain one bit.
Ingredients
- 1 large pig's stomach, well cleaned of all fat
- 1 pound fresh link sausage, cut into 1/2-inch slices
- 1 pound smoked linked sausage, cut into 1/2-inch slices
- 6-8 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 medium onions, coarsely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to thicken gravy
Preheat oven to 350° F. Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew the small opened end of the stomach with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition. The stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing has been placed inside, close open end with twine.
Place stuffed stomach in a shallow roasting pan. Roast until potatoes are tender (check by inserting a thin sharp knife into middle of stomach), about 2 hours, basting about every 30 minutes with water or pan juices.
Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place the roasting pan on a burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens. To serve, slice stomach into 1 inch thick slices. Pass gravy separately.
Notes: Fresh and smoked sausages in various regions are seasoned different. You will have to use your own tastes when purchasing. I would not recommend breakfast sausage. If you cannot find plain fresh sausage as in Pennsylvania, use a mild Italian sausage.
Variations: Many years ago, an Italian friend of mine was visiting on my birthday and had this dish. He suggested that it might be good using Italian sausage and adding tomatoes, garlic and oregano. Well, I tried it, and it is very good. That version is in the similar and related recipes. Additionally, since I first posted this recipe, I heard from someone whose
mother always added chopped cabbage to the stuffing. That sounds very good, as well.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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